Christmas Blog

One of the best parts of homeownership in my opinion are the Holiday memories & traditions that you make. They will last a lifetime. Nothing says HOME like the smell of fresh baking. Whether you currently have your dream kitchen or not, you can make your current home SMELL like Christmas deliciousness. Baking is just ONE of many ways to make a house feel more like "Home."  Whether you are trying a new recipe, or sticking to your tried and true family recipe, it will be a sure fire way to not only please Santa, but all of your friends, neighbors and Family.

Side note : If you do not have your dream kitchen/Home for holiday entertaining, let's talk! Together we can make that happen in 2021! I can help you with relocation, buying, selling or investing. Whether you love your current home and are just curious about your current market value, or you are ready to #makeyourmove, let me know! Brandy Montemayor - 832-257-7743 - - @Soldbybrandy on Instagram

My grandma used to say, "As long as you know how to bake, life is sure to be sweet." So, on that note I am here today to share a few of MY family's favorite holiday treats. If you make any and have any feedback, let me know; I'd love to see any substitutions others add to customize.          


Iolanda's Sandies- aka Grandma's snowballs


  • 1/2 lb Butter
  • 4 Tbsp. granulated Sugar
  • 2 C. Flour
  • 2 Tsp. Vanilla
  • 2 C. chopped Pecans
  • Confectioners Sugar


  • Blend butter & sugar.
  • Add flour, vanilla, and pecans gradually.
  • Line your baking sheet with parchment paper.
  • Form into 1 inch balls. Bake for 12 mins. at 375*.
  • Cool partially.
  • Roll in confectioners sugar.
  • Store in an air tight container. Now enjoy and share your own melt in your mouth "snowballs." 

The Best Cut Out Sugar Cookies


  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups salted butter* (room temperature)
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 2 teaspoons vanilla


  • In a medium bowl, combine the flour and salt with a wire whisk.
  • In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
  • Scrape down the sides of the bowl and add the flour mixture.
  • Mix just until combined, being careful not to over mix.
  • Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
  • Refrigerate for 1 hour.**
  • On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.
  • Place the shapes on a non-stick baking sheet.
  • Refrigerate the cookie dough for another hour.
  • Preheat the oven to 325 degrees.
  • Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.
  • Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.
  • Once the cookies are cooled, decorate as desired.


*The butter for both of these should be stick butter, not tub butter...and not margarine! Use 100% real butter sticks. And make sure the butter is at room temperature, not fully softened or melted at all. The butter should just give slightly when you press into the stick of butter.
*The amount of cookies you get will greatly depend on how thick you roll the dough and how large your cookie cutter is. I'd say you'll get anywhere from 3-5 dozen cookies with this recipe, plenty to share, depending on those factors.
**Looking for an easier way to roll the dough? Roll out the dough before you refrigerate it. Stack the rolled out sheets with wax paper or parchment paper between them. Refrigerate for at least 1 hour, then cut into shapes.



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